Description
This Stuffed Chicken Breast recipe features tender chicken breasts filled with savory herb-seasoned stuffing and cheddar cheese, seared to golden perfection, then baked until juicy. Finished with a crispy panko topping and optional creamy gravy, it's a comforting, crowd-pleasing dish perfect for dinner.
Ingredients
For the Stuffing
- 1 tablespoon olive oil
- 5 tablespoons unsalted butter (divided)
- ½ small onion, finely diced
- ½ stalk celery, finely diced
- ½ box (3 oz) herb-seasoned stuffing mix (or 1 ½ cups homemade stuffing)
- ½ cup low-sodium chicken broth (from 1 [14.5 oz] can, divided if making gravy)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried thyme
- 1 teaspoon fresh lemon juice (plus more for finishing)
For the Chicken
- 2 large boneless skinless chicken breasts (trimmed, halved lengthwise, and pounded to ½-inch thickness; about 4 cutlets)
- Salt and pepper, to taste
- 4 oz cheddar cheese, cut into thin slices
- 1 large egg, lightly beaten
- ½ cup panko breadcrumbs
For the Gravy (Optional)
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- Remaining low-sodium chicken broth from can
- 1-2 tablespoons heavy cream (depending on desired richness)
- Spritz of lemon juice
For Garnish
- Fresh parsley, chopped
Instructions
- Prepare Stuffing: Preheat oven to 375°F (190°C). In a 10- or 12-inch oven-safe skillet over medium heat, warm olive oil and 2 tablespoons butter. Add diced onion and celery, sauté for about 5 minutes until softened. Stir in stuffing mix, ½ cup chicken broth, garlic powder, onion powder, dried thyme, and 1 teaspoon lemon juice until moistened. Remove from heat and let cool slightly.
- Assemble Chicken: Lay chicken breasts flat and season both sides with salt and pepper. Place a few cheddar slices on each piece, then spoon about ⅓ to ½ cup of stuffing onto the cheese, pressing it slightly to hold together. Fold chicken over filling, pressing to seal and secure with a toothpick through the seam. Press any leftover stuffing into the ends of the rolled chicken.
- Sear Chicken: Clean the skillet and melt 1 tablespoon butter over medium-high heat. When hot, sear the stuffed chicken rolls for 2–3 minutes per side until golden brown. Brush tops with beaten egg, sprinkle evenly with panko breadcrumbs, press slightly to adhere, and drizzle remaining 2 tablespoons melted butter over the panko topping.
- Bake: Transfer skillet to the preheated oven and bake uncovered for 25–30 minutes or until chicken reaches an internal temperature of 160°-165°F. Aim closer to 160°F for juicier chicken.
- Broil for Crispiness: Remove skillet from oven. Move oven rack closer to the top (about second rung down) and set oven to broil. Return skillet to oven for 1–2 minutes, watching carefully until the panko topping is golden and crispy but not burnt.
- Rest and Serve: Remove skillet from oven, lightly cover chicken with foil, and rest for 5 minutes. Finish with a spritz of lemon juice and sprinkle with chopped parsley. Remove toothpicks and serve.
- Optional Gravy - Start: After broiling, transfer chicken and large stuffing chunks to a platter and cover with foil. Keep the skillet with leftover stuffing bits.
- Make Roux: Melt 2 tablespoons butter in the skillet over medium heat. Whisk in 2 tablespoons flour and cook for 30 seconds, scraping up browned bits for flavor.
- Finish Gravy: Slowly whisk in remaining chicken broth from the can and add 1-2 tablespoons heavy cream. Simmer for 3-5 minutes until thickened. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice for brightness.
Notes
- For juicier chicken, remove from oven when internal temperature is 160°F, as it will continue cooking while resting.
- If you don't have herb-seasoned stuffing mix, use homemade seasoned bread stuffing.
- Using an oven-safe skillet, like cast iron, helps in searing and baking without transferring pans.
- Watch the broiling step closely to avoid burning the crispy panko topping.
- Resting the chicken after baking allows juices to redistribute, making it tender.
- The optional gravy adds richness but can be omitted for a lighter meal.
